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Additive Analysis



Authentication of Natural Vanilla Extract

For authentication of natural vanilla extract, KFL offers a service which includes the following analyses:

  

Alcohol

  

Carbon SIRA* of Vanillin (methyl)

  

Carbon SIRA* of Vanillin (total)

  

Isolation of Vanillin

  

Lead Number

  

P-hydroxybenzaldehyde

  

P-hydroxybenzoic acid

  

Potassium

  

Vanillic acid

  

Vanillin


Results of these analyses are interpreted in relation to our extensive database of authentic vanilla extract compositional data. Results of Vanilla Flavor Profile, Isolation of Vanillin and Carbon SIRA* of Vanillin are used to evaluate whether the product is actually made from vanilla beans or if it is largely from artificial sources. Mislabelling of artificial vanilla flavor as natural vanilla extract is a common problem.


Additional analyses for vanilla include:

  

Alcohol (GC, Pycnometer)

  

Carbon SIRA* (12C/13C) of Vanillin (carbonyl)

  

Coumarin

  

Ethyl Vanillin

  

Hydrogen SIRA* (H/D) of Vanillin

  

Moisture of Vanilla Beans

  

Piperonal (heliotropin)

  

Preparation of Authentic Vanilla Extract

  

Radiocarbon Activity (14C) of Vanillin

  

Solids (vacuum oven)

  

Vanilla Acid Profile

  

Vanilla Flavor Profile)

  

Vanilla Resins)

  

Vanillin (spectrophotometer).


Coumarin and piperonal, which are common adulterants, are not a permitted food additives under US food law.

*stable isotope ratio analysis


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